Lemon Garlic Pepper Chicken Wings Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk olive oil, lemon zest, salt, and black pepper together in a bowl; add wings and toss to coat. Spread coated wings in a single layer onto the prepared baking sheet.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bake longer for a crispier skin.

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Stir olive oil and lemon pepper together in a bowl.
• Fry the chicken wings in hot oil until no longer pink at the bone and the juices run clear, about 8 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Toss hot wings with olive oil mixture to coat.

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk butter and lemon pepper seasoning together in a large bowl.
• Place onions in the preheated oil and cook until just beginning to brown, about 5 minutes. Remove and discard onions.
• Working in batches, cook wings in oil until crispy on the outside and cooked through, about 8 minutes. Remove wings to a paper towel-lined plate to drain excess oil.
• Toss wings with lemon pepper mixture until completely coated. Return to paper towel-lined plate to drain excess liquid.

Steps:

• Make the chicken wings: Heat oven to 400 degrees and line a sheet pan with parchment paper. On the sheet pan, pat the chicken wings dry, and toss with the olive oil and salt until evenly coated.
• Roast until the chicken skin is golden brown and crispy, turning once halfway through, 30 to 40 minutes.
• Meanwhile, make the lemon pepper: Finely grate about 2 teaspoons zest from the lemons onto another parchment paper-lined pan (a considerably smaller one works). Cut the lemons into wedges and set aside for serving. Add pepper to the zest, mix to combine and spread in an even layer. When the wings are done roasting, transfer them to a large mixing bowl and turn off the oven. Place the pan with the lemon zest and black pepper in the still-warm oven, letting the lemon zest dry out and the black pepper toast in the residual heat, 3 to 5 minutes. Be careful not to burn or brown the zest; it may darken in shade slightly but should still be a vibrant yellow.
• In a small bowl, use your fingers to mix together the toasted lemon zest and black pepper with the salt, brown sugar, garlic powder and citric acid (if using) until well combined. Be sure to break up any clumps of sugar. Sprinkle 4 teaspoons of the lemon pepper over the wings and toss until evenly coated. Taste for seasoning, adding more lemon pepper as desired. (You can store the rest of the spice blend in an airtight container in a cool, dry place for up to 1 month.)
• Transfer the seasoned wings to a large platter and garnish with the lemon wedges. Serve immediately.

Steps:

• Place wings in large glass pyrex baking dish and add all remaining ingredients.
• Stir to combine well and ensure that all wings have been thoroughly coated.
• Marinate for 2 hours at room temperature, stirring occasionally.
• Drain and reserve marinade.
• Start bbq or preheat broiler.
• BBQ or grill wings until brown, about 15-20 minutes.
• Turn after 10 minutes and baste with marinade.